Recipe: Ginger-Scallion Baked Salmon with Baby Bok Choy

by Michelle Dudash, Chef and Registered Dietitian Nutritionist

April 20, 2012•2 comments

Fresh wild Alaskan salmon season runs spring through October, so this omega-3-rich fish graces my menu often during this time of year. Wild salmon has a cleaner taste than farm-raised Atlantic, is healthier for ocean life, and doesn’t contain worrisome levels of PCBs (polychlorinated biphenyls), a toxic industrial chemical that lingers in certain bodies of water. To mix things up, you could swap U.S. Atlantic ahi tuna for salmon.

This marinade packs a lot of flavor in little time, which is why it’s perfect for a busy weeknight dinner. For more intense flavor, marinate salmon in the refrigerator for at least 1 hour, up to overnight. For a satisfying lunch, toss leftover salmon into a salad of spinach, avocado, mandarin oranges, almonds and sesame vinaigrette.

Cut the salmon into 4 equal pieces, folding the thin ends underneath fillets (to give each piece even thickness), and place salmon on top of the bok choy.

Whisk together the white scallion pieces, mustard, soy sauce, sesame oil, garlic, ginger and pepper. Spoon the marinade on top of the salmon and drizzle vermouth on the bok choy. Cover pan with foil and bake for 15 minutes. Garnish with green scallion pieces and serve hot.

Instructions

Preheat oven to 350⁰F(180⁰C, or gas mark 4) . Coat a 9×13-inch (23×33-cm)baking pan with spray. Cut bok choy lengthwise into eighths. Arrange the bok choy in the pan crosswise, providing a bed for the salmon, with thick ends nearly touching pan edges for even cooking.

Cut the salmon into 4 equal pieces, folding the thin ends underneath fillets (to give each piece even thickness), and place salmon on top of the bok choy.

Whisk together the white scallion pieces, mustard, soy sauce, sesame oil, garlic, ginger and pepper. Spoon the marinade on top of the salmon and drizzle vermouth on the bok choy. Cover pan with foil and bake for 15 minutes. Garnish with green scallion pieces and serve hot.